potatoes with vegan bechamel

Hasselbeck potatoes with vegan bechamel

For those who do not use flour ye, but you do not want to miss your favorite recipe with bechamel, Here is a vegan bechamel made with white beans on some potatoes Hasselbeck, which they are nothing more than a grilled potatoes to the oven that are made few cuts and is generally added butter and aromatic herbs along with ingredients like cheese or bacon, but in this case we will prepare a little different to make them healthier.

Let the recipe!

 

potatoes with vegan bechamel

 

INGREDIENTS

  • 6 medium potatoes
  • 1/2 tablespoon rosemary
  • 1/2 tablespoon thyme
  • Average salt / fat
  • 400g white beans cooked
  • 2 teaspoons lemon juice
  • 6 tablespoons of EVOO (Extra Virgin Olive Oil)
  • 160-200mL water (It will depend on the thickness we want to give the bechamel)
  • 1-2 teaspoons nutritional yeast
  • A pinch of nutmeg
  • Salt to taste
  • Pepper to taste

 

Preparation of Hasselback Potatoes

  1. In a bowl prepare 4 AOVE tablespoons and mix with rosemary and thyme.
  2. On the other hand we prepare potatoes. One trick to not to go to court is to use a skewer or something similar. We introduce the skewer in potato (previously washed) slightly below the middle as you can see in the picture. Let's making cuts to run into the brochette that will stop us throughout the entire potato.
  3. The mixture prepared in the bowl we introduce between cuts and put all the potatoes on a baking tray. Sprinkle some medium / coarse salt over potatoes.
  4. We introduce baked, previously preheated to 200 ° C, for about 40-45 minutes (this will depend on the size of the potatoes), until golden brown and done inside.
  5. Remove from the oven and set aside.

 

patatas hasselback

 

Preparation of Bechamel vegan

  1. In a blender we put the beans, washed and drained, together with the lemon juice and 80ml water or a little more if necessary to be well shredded Jewish and was a mixture smooth and fine.
  2. put the 2 tablespoons EVOO over a saucepan over medium heat.
  3. When hot oil, add half the mixture in the pan, together with nutmeg, salt and black pepper and let it roast slightly, stirring.
  4. Add the remaining mixture to the pan, We are turning down the heat and stir well.
  5. We add water as necessary until well blended. You keep in mind that after thicken a little more.
  6. By last, add nutritional yeast and turn to remove.
  7. Now you are ready to put over our potatoes Hasselbeck or any other recipe.

 

potatoes with vegan bechamel

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